- 1 small head broccoli (about 4 cups)
- 1/2 cup breadcrumbs
- 1 cup chopped black olives (the number would depend on the size)
- 4 tablespoons extra virgin olive oil
- 2 cloves crushed garlic
- 2 tablespoons chopped parsley
- 8 anchovies, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 cup tablespoons dry white wine
- 8 ounces (250 grams) penne or other short pasta
Divide broccoli into small florets then cut each in half lengthwise, making one side flat. Bring a large pot of water to boil and add florets. Bring back to boil and boil 2 minutes. Drain and refresh with cold water until cold.
Place a small pan on low heat and dry-toast breadcrumbs until golden brown, about 2 minutes. Add olives. Reserve.
Heat oil in a skillet over low heat. Add garlic and gently fry until it just starts to colour, about one minute. Add parsley, anchovies and red pepper flakes crushing them with a wooden spoon. Fry another minute. Add white wine and simmer until it has evaporated, about 3 minutes. Toss in broccoli and stir well to coat.
Cook pasta in a large pot of salted boiling water. Drain when al dente and toss pasta with prepared sauce adding a little pasta cooking water if too dry.
Garnish with toasted breadcrumbs and chopped olives.
Any dry Mediterranean white (preferably Italian) will dovetail with the summery flavours – even in the case of this bad-weather pasta. If you prefer red, look for a salty sangiovese di Romagna. Beppi Crosariol